Butter Chicken


1 kg chicken thigh, into pieces

1 ½ tsp garam masala
1 ½ tsp ground cumin
2 tsp ground coriander
1 tsp paprika

2-3 tbsp extra virgin olive oil
2-3 curry leaves
1 tsp chilli powder
½ tsp ground turmeric
1 tsp ground coriander
½ tsp garam masala
1 tsp ground cardamom
2 bay leaves
1 tbsp garlic grated
1 tbsp ginger grated
½ onion, finely sliced
125g chilled butter
750g tomato passata
¼ cup cream
½ tbsp brown sugar


Marinate the chicken pieces in a bowl, mixing it together with garam masala, cumin, coriander, paprika and pepper. Leave this to marinate for 1 hour in the fridge.

Add the olive oil into a medium-sized hot pan, add curry leaves before the pan gets too hot. Add the chilli powder, turmeric, coriander, garam masala, cardamom, bay leaves, garlic, ginger and onion. Add the chicken and turn to coat in all the spices.

Add tomato passata and stir. Season with salt and pop the lid on, allow to simmer for 10-15 minutes.

Add the butter, sugar stir through and then just before serving add the cream.